For 4 servings
4 skinless CORVINA REX FRESCAMAR tail fillets of 120-150 g/each
150 g of sobrassada (Balearic sausage)
120 g of bread crumbs
Mild olive oil, garlic and parsley
Mayonnaise on the side
Estimated time: 30 min
Mix the bread crumbs, garlic, parsley and olive oil.
Stuff half the amount of mushroom with such mixture.
Stuff the rest of the mushrooms with sobrassada.
Place them in the preheated at 180 ºC oven until golden (12-15 min).
Cut the Meagre fillets in strips.
Whisk the eggs, add some salt and bread the Meagre fingers in order to fry them in plenty very hot oil afterwards.
Dish up and serve along with the assorted stuffed mushrooms and bit of mayonnaise.